Craving a creamy and comforting soup without the dairy? Our mushroom soup without cream recipe is here to satisfy your cravings. This delectable soup is rich, flavorful, and surprisingly easy to make. Whether you’re looking for a light lunch or a hearty dinner, this dairy-free soup is the perfect choice.
Unlike traditional cream-based soups, our recipe uses a combination of vegetables and flavorful broth to achieve a creamy consistency. We’ll show you how to sauté mushrooms, onions, and garlic to bring out their umami-rich flavors. Then, we’ll simmer them in vegetable broth until tender, creating a base that’s both satisfying and nutritious.
How to Make Mushroom Soup Without Cream
Making this creamy and comforting soup is a breeze! Here’s what you’ll need:
Ingredients:
- 1 pound mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
Equipment:
- Large pot or Dutch oven
- Sharp knife
- Measuring cups and spoons
- Immersion blender or regular blender
Once you have your ingredients and equipment ready, let’s jump into the step-by-step instructions:
- In a large pot or Dutch oven over medium heat, sauté the mushrooms, onions, and garlic in a drizzle of olive oil until softened.
- Pour in the vegetable broth and bring it to a boil.
- Reduce heat and simmer for 15-20 minutes, or until the mushrooms are tender.
- Remove the soup from the heat and let it cool slightly.
- Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
- Stir in the fresh parsley and season with salt and pepper to taste.
- Return the soup to the pot and heat it through.
- Serve warm with crusty bread or your favorite crackers.
Tips or Possible Variations
Here are a few tips and variations to customize your mushroom soup without cream:
Tips:
- For a richer flavor, use a combination of different types of mushrooms, such as cremini, shiitake, or oyster mushrooms.
- To make the soup gluten-free, use gluten-free vegetable broth and bread.
- For a thicker soup, add a cornstarch slurry made with 1 tablespoon of cornstarch and 2 tablespoons of water to the soup before blending.
Variations:
- Add 1/2 cup of your favorite chopped vegetables, such as carrots, celery, or zucchini, to the soup for extra nutrients.
- Stir in 1/4 cup of white wine or dry sherry to the soup for a depth of flavor.
- Garnish the soup with a dollop of sour cream, grated Parmesan cheese, or a drizzle of truffle oil.
Whether you enjoy this mushroom soup without cream as a comforting meal or a delightful appetizer, its rich and satisfying flavors are sure to impress. Try it today and experience the creamy goodness that’s both delicious and dairy-free.
